Herbed Baked Fish

Do not be sparing with the fresh herbs used in this dish. They add a splendid flavour to any white fish, and also to fresh salmon.

Ingredients	SERVES 4
METRIC (IMPERIAL)	AMERICAN
2 tablespoons olive oil	2½ tablespoons
6–8 small courgettes (zucchini), thinly sliced	6–8
1 large bunch spring onions (scallions), chopped	1 large bunch
2 tablespoons chopped parsley	2½ tablespoons
1 tablespoon chopped coriander (cilantro)	¼ tablespoon
1 tablespoon chopped basil	¼ tablespoon
3 tablespoons fish stock (bouillon) (see here)	3¾ tablespoons
4 portions white fish or salmon	4 portions

Method

1. Brush a large ovenproof dish with a little of the oil. Arrange the courgettes in a neat layer in the dish, then top with the spring onions, half the herbs and half the stock.
2. Place the fish on top and cover with the remaining stock, then the last of the herbs. Finally, spoon the remaining oil evenly over the ingredients. Cover the dish with a lid or foil.
3. Preheat the oven to 190°C/375°F/Gas Mark 5 or 180°C for a fan (convection) oven. Bake thin fillets of fish for 15–20 minutes and thicker cutlets for 25–30 minutes.
4. Serve with a crisp green salad.

Do not freeze